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This blog is dedicated to my mother who is my biggest inspiration and a true magician in the kitchen. The two of us have spent many memorable days together cooking up different things.
Most of the recipes that you'll find here are my own. And some are my family's or bits and parts of several recipes that I find on the net.

We had a beautiful sunny day today. Had a great big breakfast at Roxy's Diner in Fremont... and came home to this! The original sa...

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Tuesday, August 23, 2011

Indian Camp Food: Day 1 (Meat lovers lunch)

Cooking in little pouches made of heavy duty aluminum foil is a great way to cook outdoors!

You don't need to carry pots and pans or a grill, you can simply toss the packets on the embers in a fire pit.

The possibilities are numerous. You can be very imaginative with these. I perfer to assemble the pouches on location, but you can of course prepare them with various flavors at home, freeze them and be absolutely hands free on the camp ground.

Before getting started, please read the about the shopping list right here.

Menu
Chicken Dopiaza
Chicken Jalfrezi
Vegetable Pulao

Chicken Dopiaza:

I cut up a breast and a half of chicken into approx 1 1/2" pieces.
Mixed in some fresh ground garlic, roughly a tsp, and froze it the night before.
Make sure the meat is thawed completely before you start cooking this.
Lay flat a large sheet of aluminum foil and arrange the chicken meat in a single layer on top of it.
Some fresh slices of onions and green chilies.
Add 2 Tbs of yogurt (optional), 4 Tbs of onion paste and 2 Tbs of tomato chutney.
Sprinkle some oil, salt, pepper, coriander, black cumin (added it later can't see it in the video) and chili flakes on top.

Mix it all well and wrap up snugly in 2 sheets of aluminum.
Cook on a medium grill for 30 to 40 mins turn sides once you are halfway into the cooking time.

Chicken Jalfrezi:

Very similar procedure as the chicken dopiaza.

I cut up a breast and a half of chicken into approx 1 1/2" pieces.

Mixed in some fresh ground ginger, roughly a tsp, and froze it the night before.

Lay the chicken on a flat piece of aluminum (shiny side in).

Add about 4 Tbs of chopped tomatoes and green bell peppers.

A few strips of green chilies.

I used 4 heaped Tbs of tomato chutney and 2 Tbs of onion paste.

Sprinkle some oil, salt, pepper, coriander, and chili flakes.

Mixed it all up and wrapper it up snugly.

See video on how to wrap i t up.

Cook for 30-40 mins on a grill, turn sides once in between!

Here is a demo on how I wrapped it all up.
If you are planning to cook this in a fire pit I would probably add a third layer of aluminum sheet to be very safe.

Vegetable Pulao:

Add some water (according to package instructions) in an aluminum loaf pan.
I had marked the loaf pan beforehand so I'd know exactly how much water I would need.
Season it with salt, black cumin and mix in the rice.
Cook on a grill alongside the chicken pouches.
Even though the package said 10 mins, It took the same amount of time as the chicken (30 mins)
Mix in the drained canned vegetables once cooked.